You must be logged in to post a review.
Tofu, spinach and tomato in a creamy coconut broth with a nice kick to it.
In a large skillet or wok cook your tofu over medium-high heat with the safflower oil. Make sure to turn it over and cook all sides until golden brown. When done, remove from heat and set aside.
In a large bowl, combine coconut milk, jalapeno peppers, ginger, garlic, soy sauce, lime juice and coconut crystals. Add the cooked tofu and toss to coat. Cover this mixture and refrigerate for at least an hour.
Drain the marinade off of the tofu and into a bowl and set both the marinade and the tofu aside.
In a large skillet or wok over medium-high heat, heat some cooking spray and add the tofu. Cook the tofu until it is heated through and then add the tomato and spinach, cook until the spinach begins to wilt.
Now add the coconut marinade in and simmer for about 5 minutes, until the sauce is somewhat thickened. Serve over quinoa.
Recipe adapted from Cara’s Cravings who very slightly adapted it from Insomniac Chef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!